Smart Sweet and Spicy Turkey Patties
with Potatoes, Sugar Snap Peas and Peppers
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients: Ground turkey • Yellow potato • Sweet bell pepper • Sugar snap peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Sesame oil.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Sulphites, Milk, Gluten, Crustaceans, Egg, Fish, Mustard, Tree nuts, Sesame, Wheat)
1 tbsp
Gochujang
(Contains: Wheat, Soy May contain traces of: Sulphites, Milk, Gluten, Crustaceans, Egg, Fish, Mustard, Sesame)
½ tbsp
Sesame Oil
(Contains: Sesame)
113 g
Sugar Snap Peas
1 unit(s)
Sweet Bell Pepper
200 g
Yellow Potato
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, trim sugar snap peas.
- Core, then cut pepper into 1/4-inch strips.
- To a medium bowl, add turkey, half the crispy shallots and half the ginger-garlic puree. Season with salt and pepper, then combine.
- Divide turkey mixture into 8 (16) equal portions.
- Roll into balls, then flatten into 1/2-inch-thick patties. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add half the sesame oil, then peppers and sugar snap peas. Cook for 3-4 min, stirring occasionally, until tender.
- Add remaining ginger-garlic puree. Cook for 1 min, stirring constantly, until fragrant.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- To the same pan from step 3, add remaining sesame oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
- Pan-fry for 4-5 min per side, until browned all over and cooked through.**
- Add half the honey-garlic sauce (use all for 4 servings), half the gochujang (use all for 4 servings) and 1/4 cup (1/2 cup) water to the pan with the patties. Cook for 1-2 min, stirring often, until sauce coats patties.
- Season with salt and pepper.
- Once potatoes are finished roasting, add sugar snap pea-pepper mixture to the baking sheet with potatoes, then toss to combine.
- Divide veggies between plates.
- Top with patties.
- Drizzle any sauce remaining in the pan over top.
- Sprinkle with remaining crispy shallots.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook pork.**
